Corviche — a fried ball of green plantain dough filled with fish and peanut-spiced filling — is one of Manabí's most distinctive snacks, and Chone has several street stalls and small lunch counters that do it well. The best ones are found around the market and along the main commercial streets near the central square, where vendors set up in the mornings and run until the food is gone, usually by early afternoon.
A good corviche is dense and slightly crispy on the outside, with the plantain dough giving way to a moist, savory filling. The peanut component is essential — without it, you are eating a different thing. Pair it with a glass of fresh naranjilla juice or a cold Pilsener, the default beer of coastal Ecuador.
There is no single named establishment to recommend — this is a category of stall rather than a restaurant, and the best option changes. Walk the market perimeter, look for the stalls with the deepest frying oil and the longest queue of local workers, and order two.